Instant Pot Chicken Picatta

by | May 28, 2017

Instant Pot Chicken Picatta

by | May 28, 2017

Typically, when one goes to an Italian restaurant, I’d wager money that they’ll order a chicken dish – specifically of the Parmesan, Marsala or Picatta variety.  So, having already conquered a killer Chicken Marsala recipe I came up with, I wanted to go for the Picatta (which is essentially the same thing as a Francese just without the egg coating and with capers)!  We’re talking a thick and rich, lemony, buttery, cheesy sauce that is so full of flavor and so easy to make, it will be one of your Instant Pot go-tos forever!

  • 1.5 – 2 pounds of boneless/skinless chicken breasts, sliced about 1/4″ thick
  • 1/2 cup of all-purpose flower (with a few pinches of garlic powder, parmesan, black pepper and kosher salt mixed in), for dredging
  • 1/4 cup of extra virgin olive oil
  • 3 Tbsp of butter, divided
  • 1 tbsp of crushed garlic
  • Juice of 2 fresh lemons
  • 1 1/4 cups of chicken broth (1 1/4 tsp of Chicken Better Than Bouillon + 1 1/4 cups of water)
  • 1/2 cup of half & half
  • 1/3 cup of parmesan cheese
  • 1 1/2 tbsp of cornstarch + 1 1/2 tbsp of water
  • Dried parsley flakes
  • Capers

This recipe will make some extra of that amazing sauce and you’ll be glad it does because it’s gonna go GREAT over pasta! (I suggest a Cavatelli)

  1. Coat chicken in flour mixed with with salt, pepper, parmesan and garlic powder and set aside
  2. Hit “Sauté” on the Instant Pot and “Adjust” to the “More” setting and wait for it to read “Hot.” Add the olive oil and 1 tbsp of butter until melted and let sit for 1 minute
  3. Add the chicken in batches and lightly brown for about 1-2 minutes on each side. Remove, set aside and repeat until all chicken is lightly browned. Chicken should be lightly browned like in the video for reference
  4. Add the garlic and stir constantly for 30 seconds until it begins to darken (but not burn!) and then add the chicken broth and lemon juice. Scrape and deglaze the bottom of the pan and stir
  5. Add the chicken back to the pot and layer so it covers the pot and rests on each other
  6. Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 10 minutes. Quick release when done
  7. Remove the chicken and place on a serving dish, but leave sauce in the pot, and hit “Keep Warm/Cancel” and then hit “Sauté” again so it’s on “More”
  8. Add the half & half, 2 tbsp of butter, parmesan and cornstarch slurry to the mixture right away and stir/whisk in VERY well (we don’t want it bunching up), scraping the bottom of the pan and then let the sauce cook. Do this for about 2-3 minutes as the sauce will begin to bubble and thicken very quickly and then turn the pot off
  9. Pour the sauce over the chicken in the serving dish and add some capers and sprinkle some dried parsley (and some thin lemon slices if you’d like to garnish). Serve on its own or over pasta, spaghetti squash, rice and/or vegetables!
  10. Enjoy!

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